Divya Nair suggests five versatile ways to put your dosa batter to good use.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Why can't tikkis be made with millets and makhana?
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Who would have guessed that hemp seeds could be so tasty?
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Baby Prawns Or Jawla Chutney Along the coast, from Maharashtra to Mangalore, tiny dried prawns get dressed up with coconut, onions and more to become a spectacular relish. Recipe by Manisha Kotian.
Sona Bahadur's Goa currython yielded interesting results.
This simple chutney can be served with kebabs and other starters.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
Mini Ribeiro gets top chefs to share the best chutney recipes.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
Try this traditional recipe with a delicious raw mango and coconut chutney.
For those swapping rice, flour or aatta for better carbs, opt for veggie chilas made with chickpea flour.
Pack a punch with this chutney that goes well with just about everything.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
It pairs beautifully with just dal and rice.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
Swap your regular dosas for a healthier option that's nutritious.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
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